Mexican Street Corn

El Camino's Restaurant Recipe

Makes 1 serving

1 ear corn, shucked
1 teaspoon olive oil
1 tablespoon mayonnaise
1/4 teaspoon chipotle chile powder
1 ounce cotija cheese or queso fresco, grated or crumbled
1 teaspoon chopped cilantro
1 lime wedge
kosher salt and ground black pepper, to taste

Prepare a grill to medium high heat. Rub the corn with olive oil and season with salt and pepper, to taste. Grill corn until soft, rotating occasionally, about 6 to 8 minutes. You want to have some charred kernels. Remove from grill and brush rub mayonnaise. Sprinkle with the chipotle powder. Roll in cheese. Garnish with cilantro and a squeeze of lime juice to finish.

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